Fish: Heat 1 tbs vegetable oil per bronzino fillet in a saute pan on medium to high heat. Lightly flour fish and place flesh side down. Cook 2-3 minutes until slightly browned. Flip, reduce heat to medium and cook skin side 3-5 minutes until skin is very crispy. Season with S&P.

Vegetables and Pan Sauce: Mix 1/4 cup chopped artichoke hearts, 1/4 cup diced tomatoes and 1/4 cup olives (your preference but I like to use a variety) in a bowl. Once you remove the fish from the pan toss in veggies. Saute 2-3 minutes, and deglaze pan with 2 oz white wine. Reduce wine by half and add zest and juice from 1/4 lemon, 2 Tbs salted butter and 1 Tbs capers.Gently stir until butter is incorporated. Pour over fish and top with feta cheese.

Salmon: Heat 1 Tbs vegetable oil in a saute pan on medium heat. Place salmon presentation side down, season with S&P, and cook 3-4 minutes until salmon starts to get a nice sear. Flip and finish cooking in the oven 4-6 minutes for Medium (125-130 degrees) or 6-8 minutes for more doneness. Remove from oven and immediately coat with glaze. The residual heat from the pan should reduce the glaze but you way need to throw it back on the flame for a few seconds (be careful it will burn quickly if the heat is too high). Serve over noodle salad and top with Mango Slaw and Macadamia nuts below.

Nuts: Dust 1/4 cup macadamias with Cajun seasoning ( use cayenne pepper for more intense heat). Roast in oven 3-4 minutes until just starting to brown. Remove and cool 5 minutes. Rough chop with a knife or pulse in a food processor.

Risotto: Combine 1 Cup arborio rice, 1 tbs olive oil, 2 tsp salt and 1/2 tsp black pepper in a medium to large sauce pot. Cook on low heat for 2-3 minutes to lightly toast the rice. Mix 1.5 cups vegetable stock and 1 cup heavy cream. Pour 1/3 of liquid in the rice and simmer on medium low heat and stir occasionally. When most of the liquid is absorbed, add another 1/3 of the liquid and repeat. Add the last 1/3 liquid plus 1/4 cup of your favorite tomato sauce and let it absorb completely. Taste and add salt and pepper if needed, or more vegetable stock if rice is still crunchy.

Spinach & Onion saute: In a separate pan, saute 1/4 cup julienne onions until they start to caramelize. Add 2 cups chopped spinach and a pinch of salt and pepper. Cook until spinach is wilted but still has some volume.

See below for a few tips and tricks when preparing your meat! You can find a handful of my favorite recipes here. If you have any recipe or meat preparation questions, please reach out to me over email at sdej622@gmail.com.

Lee Kuehn from Vintage Imports will be hosting a wine tasting via Zoom. Simply order the “Tasting Bundle” for Saturday pickup and join the link below at 7:00 p.m. We had a blast last weekend and look forward to connecting virtually again.

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